Double Chocolate Banana Cake is lightly sweet, moist, and full of chocolate. No frosting required!
I have a delicious cake recipe to share—double chocolate banana cake. I usually freeze overripe bananas for smoothies, but this time I turned them into a chocolatey cake that’s surprisingly moist and light. Because it contains applesauce instead of oil, and has semi-sweet chips inside and mini chips on top, it doesn’t need frosting—warm slices are wonderfully melty and satisfying.
This version is a lighter take: no oil and just 3/4 cup brown sugar, with applesauce adding moisture and subtle sweetness. It’s still a treat, but a more balanced one. The interior is studded with semi-sweet chocolate chips and the surface is finished with mini chips so each bite delivers chocolate without needing any frosting.
Why make this instead of classic banana bread? Chocolate elevates everything, and this cake is an easy way to use ripe bananas while producing a dessert that’s tender, chocolate-forward, and best enjoyed warm. At my house it didn’t last long—two days before it was gone.
Double Chocolate Banana Cake
Ingredients
- 1 ¼ cups (288 g) mashed bananas (about 3 small/medium ripe bananas)
- ¾ cup (150 g) light brown sugar, gently packed
- ½ cup (122 g) unsweetened applesauce*
- 1 tsp vanilla extract
- 1 large egg
- 1 cup (120 g) all-purpose flour (stir, spoon & level)
- ½ cup (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (170 g) semi-sweet chocolate chips
- 2 Tbsp mini chocolate chips for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a stand mixer fitted with the paddle (or in a bowl with a hand mixer), mash the bananas and mix with the brown sugar until the sugar dissolves and the bananas are smooth.
- Add the applesauce, vanilla, and egg; mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just incorporated.
- Fold in the semi-sweet chocolate chips. Pour the batter into the prepared baking dish and sprinkle the top with mini chocolate chips if using.
- Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Serve warm for the best melty-chocolate experience.
Notes
- You can substitute a neutral-tasting oil for the applesauce if you prefer.
Nutrition
Calories: 274 kcal |
Carbohydrates: 51 g |
Protein: 4 g |
Fat: 8 g |
Saturated Fat: 4 g |
Cholesterol: 21 mg |
Sodium: 284 mg |
Fiber: 4 g |
Sugar: 32 g
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Recipe added 10/4/15.